Ceviche - desota

Yield: 1 Servings

Measure Ingredient
1 pounds Raw Yellow Fin tuna
1 pounds Bay scallops
2 pounds Orange Roughy
2 mediums Jalapeno chile pepper; seeded & fin chopped
2 mediums Serrano pepper; seeded & fin chopped
1 \N Red, green, and yellow bell peppers; seeded & finely chopped
1 pack Sun Dried tomatoes; thinly sliced
5 \N Cloves garlic; crushed & fin chopped (use 2 different types of garlic)
5 \N Sprigs each cilantro and parsley; finely chopped
2 tablespoons Fresh ground black pepper
1 tablespoon Sea salt
½ cup Good olive oil
\N \N Juice of 15 to 20 limes

Thinly slice tuna and Orange Roughy and put in a clean ceramic crock. Add all of the other ingredients and mix well. Cover fish with lime juice.

Cover crock with cheese cloth and refrigerate for 24 hours. Serve with cold Irish beer and Italian bread.

Posted to MC-Recipe Digest V1 #281 Date: Wed, 06 Nov 1996 07:53:45 -0800 From: Gerald Edgerton <jerrye@...>

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